Fake out Farina

3 cups water (plus more)
 3/4 tsp. Salt
3/4 cups grits
 1/4 tsp. Vanilla extract
 1 half stick butter
 Sugar or sugar substitute (this equation is to your liking)

Direction:

 Bring water and salt to a boil in medium saucepan; slowly stir in grits.
Stir grits frequently as the grits begin to thicken, add in more water until the grits look smooth and creamy. Add vanilla extract and butter as well as sugar, and enjoy!


Serves: 4

power breakfast

Butter Cheese Grits

3 cups water
3/4 tsp. Salt
3/4 cup grits
1-2 tads of butter
2-3 shakes of powder cheese

Directions: 
Bring water and salt to a boil in a saucepan; slowly stir in grits.
Add the butter and cheese as your stirring occasionally, for 5 to 6 minutes.

Serves: 4

* Note: For creamier, thick grits cook longer.
For thinner grits, add more water.

Scrambled eggs

 1/2 cup water
 2 eggs
2-3 shakes of powdered cheese
4 blades of wheatgrass
2 Tbsp. Oil ( for frying pan)

Direction:

 In a bowl add together water & eggs, and wheatgrass and blend it together.
Then add to the frypan and stir until eggs began to separate, and are no longer runny.
Then shake powdered cheese and you are ready to eat, Enjoy!

 Serves: 1

orange tiger tuna salad

Orange Tiger Vinaigrette:

 2 Tbsp. Champagne vinegar
 2 Tbsp. Orange juice 
1/2 tsp. Grated orange zest
1 Tbsp. Dijon mustard
2 Tbsp. Honey
1/8 tsp. Cayenne pepper

Directions
In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

Serves: 4

Tuna Salad:

8 oz. Elbow macaroni
 1 (7oz.) Tuna
1/2 Cup Cherry tomatoes
1/4 Cup diced celery
 1/8 tsp.  dried minced onion 
2 lg. Carrots shredded
 1 tsp. dried dill weed

Directions
Cook the pasta to your liking then drain the water.
Then toss all the ingredients into together, and then add the salad dressing and enjoy!

Serves: 4

Quick breakfast recipe

Sunrise Bananas & cream pancakes

2 1/2 c. Flour
2 lg eggs
2 Tbsp. Sugar
3 c. Water
4 ripe bananas mashed
1 1/2 c. Cream

Directions:
Combine all ingredients together, and remember pancake batter should still have some lumps! . Then add it to your griddle pan and wallah You have pancakes. Serve with syrup!

Serves: 4

Monkey French toast

4 slices bread
1/3 c. Milk
1 tsp. Banana extract
1/8 tsp. Cinnamon
1 lg. Egg

Direction: pour milk, egg, banana extract, cinnamon.
Then drench the bread into batter, and add a little bit of oil to your fry pan. And cook & serve with syrup!

Serves: 4

pineapple-raisin- pecan crumble

6 c. Crushed pineapples
6 c. Raisins
6 c. Pecans
6 c. Coconut flakes
1/2 - 1 c. Sugar, to taste
1-3 tsp. Lemon juice
1-3 Tbsp. Cornstarch, depending on the juiciness of the fruit
1 tsp. Ginger

Crumble:

1 c. Flour
8 Tbsp. Butter
1/2 c. Brown sugar
1 tsp. Baking powder
1/4 tsp. Salt
1/2 tsp. Cinnamon

Oven temperature:

Preheat oven to 375

Fruit filling:

 If needed, dice the fruit into bite-sized pieces. Toss the fruit with sugar, lemon juice, cornstarch, and any spices. Use more sugar and less lemon juice when cooking with tart fruits pour fruit filling into baking dish.

Crumble direction:

Bake the crumblefor 30-35 minutes until the fruit juices are bubbling around the edges of the pan and the topping is firm to the touch. Let the crumble cool for at least 15 minutes before eating. If transporting to a picnic or party, let the crumble cool completely to give the fruit filling time to set. Crumbles will keep, covered and refrigerated, for up to a week. Serve cold, room temperature, or re-warmed in a low oven for 20 minutes.